1 pkg. (16 oz.) elbow macaroni
1 1/2 c. reduced calorie mayonnaise
1 container (8 oz.) lowfat plain yogurt
1/3 c. cider vinegar
2 tbsp. sugar
2 tbsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 lg. green pepper, chopped (1 1/2 c.)
2 stalks celery, sliced (1 1/2 c.)
1/2 c. sliced radishes
1/2 c. sliced scallions
1/2 chopped fresh parsley

Cook pasta as directed on the package; drain. Rinse with cold water and drain.

Meanwhile, mix mayonnaise, yogurt, vinegar, sugar, mustard, salt and pepper in a large bowl. Add pasta, vegetables and parsley; toss. Cover and chill 1 hour. Makes 18 servings.